Cakes & Cupcakes

Raspberry and Lemon Mini Cakes

18 August 2020

These mini cakes have a delicious lemony flavour with a light, sweet and tart raspberry mascarpone cream.

Jump to recipe

A raspberry and lemon mini cake topped with raspberries and a candied lemon slice, with a gold fork

A cut raspberry and lemon mini cake showing its layers, a forkful beside it

One of the benefits of blogging is that you come across and get inspiration from many fellow bloggers. I have been following Astrid Field, the face behind The Sweet Rebellion, long before I began blogging. She has such great recipes and ideas.

I have been wanting to make these raspberry and lemon mini cakes for a while now, and finally got around to making these recently. Whilst these mini cakes seem like a lot of effort, it is actually quite simple – baked as a single sheet cake and then cut out with a cookie cutter.

A raspberry and lemon mini cake on a plate with another behind, pink gerberas around

I really loved the raspberry mascarpone cream, which looks and feels really delicate and light, but has a really intense raspberry flavour. I will definitely use it in other cakes as well. I enjoyed these so much that I decided to purchase her recipe book. It has some lovely bakes and also nice ideas for hosting your own high tea.

To add my own personalized touch to these bakes, I candied some lemons to add to the decoration. It's a nice way to display the flavour profile of the cake in the garnish too.

Raspberry and lemon mini cakes

This recipe is from The Sweet Rebellion. As I have used it without adaptation, you can find the raspberry and lemon mini cakes recipe on her website.

A cut raspberry and lemon mini cake with a forkful on the plate, from slightly above

The recipe

Raspberry and Lemon Mini Cakes

adventureswithsugar.com/raspberry-and-lemon-mini-cakes/

Method

Method: candied lemon slices

Slice the lemons: Thinly slice your lemons, into rounds. This is easiest done with a sharp serrated knife. I always use a bread knife.
Prepare the pan: Place the water and sugar in a shallow saucepan with a wide base so that there is enough space to lay the lemon slices.
Make the syrup: Set to a medium heat, dissolving the sugar in the water and just letting the syrup come to a boil.
Add the lemon slices: Once the syrup begins to boil, turn onto a low heat and add the lemon slices.
Candy the lemons: Cook the lemon slices until they are translucent. This could take anywhere from 20 minutes to 45 minutes, depending on how thinly you have sliced them.
Let dry: Once they have been candied, set them on a cooling rack to dry for a couple of hours, ideally overnight.

Comments

No comments yet.